This tart first appeared at a small dinner I hosted when I wanted something that felt luxurious yet stayed dairy free. I had a jar of bright orange marmalade and a bag of roasted pistachios on hand and imagined them paired with a dense, silky chocolate filling. The result was immediate and complete. The marmalade gives a citrus lift that cuts through the cocoa, while the pistachios add a salty, crunchy counterpoint. Every slice brings a contrast of textures that makes people pause and then smile.

I discovered this combination on a chilly afternoon when experimenting with pantry staples and a block of firm tofu. After a few iterations I landed on this version where the base is an easy no bake crust made from pecans and dates, the marmalade creates an elevated middle layer, and the chocolate layer, thickened on the stovetop, sets into a clean, sliceable finish. It is memorable for its balance of bitter cocoa, sweet marmalade, and nutty saltiness. Friends call it festive and elegant and I reach for it when I want to impress without fuss.

Ingredients

• Crust 2 1/2 cups chopped pecans will create a moist crumb when processed. Choose fresh, unsalted pecans when possible and pulse them until you have fine crumbs that still hold some texture.
• Pitted dates 1 1/2 cups soaked briefly in hot water and drained. Medjool dates are ideal for their caramel sweetness. Soaking for five minutes softens them so they bind the crust without additional sweetener.
• Dutch cocoa powder 2 tablespoons gives a rounded chocolate flavor. Dutch processed cocoa is less acidic and blends smoothly with the crust ingredients.
• Salt 1/8 teaspoon helps balance the sweetness in the crust. A small pinch goes a long way.
• Orange marmalade 9 ounces at room temperature. Use a high quality store bought marmalade or homemade for brighter citrus notes. Let it come to room temperature so it spreads easily.
• Pistachios 1 cup roasted salted, roughly chopped. Salted pistachios bring savory crunch which pairs beautifully with the marmalade.
• Cornstarch 2 tablespoons rounded is used as a thickener in the chocolate filling to create a pudding like consistency.
• Soy milk 1 cup divided. Use unsweetened soy milk for a neutral profile and better set due to its protein content.
• Vegan butter 3 tablespoons provides richness and helps the filling set with a satiny finish. Choose a butter that melts cleanly.
• Firm tofu 16 ounces pressed until very dry then blended until silky smooth. Pressing thoroughly is essential to avoid excess water that would thin the filling.
• Dutch cocoa powder 3 tablespoons for the chocolate flavor in the filling.
• Powdered sugar 2/3 cup gives sweetness and dissolves easily into the hot filling for a glossy result.
• Vanilla 2 teaspoons adds depth and rounds the chocolate notes.
• Toppings optional Fresh orange slices, extra roasted pistachios whole and chopped, and a pinch of finishing salt such as Sel de Gris or Maldon for an elegant finish.

Instructions

Prepare the tart panLightly grease a 9 inch tart pan with a removable bottom so the crust can be pressed in firmly and the finished tart can be released cleanly. A thin coat of neutral oil or a swipe of vegan butter will do. Having a removable bottom makes slicing and serving much easier.Make the crustIn a blender or food processor pulse 2 1/2 cups pecans until they form fine crumbs. Add 1 1/2 cups drained pitted dates, 2 tablespoons Dutch cocoa powder and 1/8 teaspoon salt. Blend until the mixture sticks together when pinched. If the mixture is too dry add a teaspoon of water at a time. Press the mixture evenly into the greased pan creating a slightly raised edge. Firm pressure is important to compact the crumbs and prevent crumbling later.Spread marmalade and pistachiosSpoon 9 ounces orange marmalade over the bottom of the crust, avoiding the sides to keep a neat edge. Sprinkle 1 cup roasted salted pistachios evenly over the marmalade and press them gently so they adhere. Transfer the pan to the freezer to firm while you make the filling. Chilling the crust briefly helps prevent the marmalade from dissolving into the filling.Prepare cornstarch slurryWhisk 2 tablespoons rounded cornstarch with 1/4 cup of the soy milk until smooth and no lumps remain. This slurry will activate when heated and thicken the filling without graininess.Combine filling baseIn a medium saucepan melt 3 tablespoons vegan butter over medium heat. Add the remaining 3/4 cup soy milk, the blended tofu, 3 tablespoons Dutch cocoa powder and 2/3 cup powdered sugar. Whisk continuously to create a homogeneous mixture and to warm the tofu gently.Thicken the fillingWhisk the cornstarch slurry briefly and pour it into the warm mixture while whisking. Continue to whisk gently until the mixture thickens to a pudding like texture. Watch for small bubbles at the edge and a glossy sheen which indicates it is ready. Turn off the heat and remove from the cooktop. Whisk slowly for 3 to 5 minutes as the mixture cools and the structure stabilizes.Finish and chillStir in 2 teaspoons vanilla and whisk until incorporated. Remove the crust from the freezer and pour the filling over the marmalade and pistachios, smoothing the top with a spatula. Refrigerate at least 4 hours or overnight until fully set. For best slices let it chill overnight so the filling firms completely.

Storage Tips

Once set keep the tart covered in the refrigerator to avoid absorbing odors. Store in an airtight container or cover the pan with a sheet of plastic wrap pressed to the surface to prevent condensation. Refrigerated slices last up to 4 days. For longer storage remove the tart from the pan, wrap individual slices in parchment then foil and freeze for up to 3 months. To reheat briefly let slices come to temperature in the refrigerator and serve chilled or at room temperature. Avoid microwaving as it can alter the texture of the chocolate layer.

Ingredient Substitutions

If you cannot find pecans replace them with walnuts or almonds for a different flavor profile. Swap soy milk with oat milk for a milder taste but note the set may change slightly. For a refined sugar swap use a powdered coconut sugar blend keeping the same volume but expect subtle caramel notes. If you prefer a nut free crust try sunflower seeds and adjust for a similar texture. For a less sweet version reduce powdered sugar to 1/2 cup and taste as you heat to maintain balance.

Serving Suggestions

Serve slices with a thin fresh orange segment for brightness and a light dusting of cocoa if desired. A small dollop of coconut whipped cream or a spoonful of additional marmalade pairs well for those who want extra sweetness. For a dinner party plate a small slice alongside seasonal fruit and a cup of bold coffee. The contrast between chilled tart and warm beverage is particularly pleasing.

Cultural Background

The use of marmalade with chocolate has roots in European confectionery where citrus preserves often accompany rich sweets to cut richness. Nuts such as pistachios are a staple garnish in Middle Eastern and Mediterranean desserts and lend a celebratory quality. This preparation blends those traditions into a modern plant based finish that respects both the citrus preserve technique and the nut garnish custom.

Seasonal Adaptations

In winter use blood orange marmalade for deeper color and a floral tang. In summer choose a lighter orange marmalade and top with fresh berries to accent the citrus. For autumn add a teaspoon of ground cinnamon to the filling for warming spice notes. These small changes adapt the tart beautifully through the year.

Success Stories

I once brought this tart to a potluck where two guests had declared they do not enjoy vegan desserts. By the end of the evening they had gone back for thirds. Another time I altered the recipe slightly to use almond butter in the crust and a guest said it tasted like a grown up candy bar. These moments confirmed that a well constructed plant based dessert can win over any crowd.

Meal Prep Tips

Do the crust and marmalade layer up to two days in advance and keep chilled. Make the filling the day you plan to serve and allow it to chill overnight for the cleanest slices. Use a thin offset spatula to smooth the surface and refrigerate uncovered for 15 minutes so the surface seals before covering to prevent seam marks. For transport place the tart on a flat tray and keep cold with ice packs around the pan wrapped in a towel.

Make this tart your own by adjusting the salt or marmalade intensity. It is a simple formula that scales for small gatherings or larger celebrations. Enjoy the process and the applause when you serve it.